with Sweetcorn, Onions and Rocket
All the flavours of a pizza, but deliciously simplified. This Pesto and Greek Style Cheese Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce and toppings to make a vibrant veggie dinner.
Allergens
Utensils
Tags
Mature Cheddar Cheese
60 grams
Sweetcorn
160 grams
Red Onion
1 unit(s)
Plain Naans
2 unit(s)
Marinara Sauce
120 grams
Greek Style Salad Cheese
50 grams
Pesto
32 grams
Wild Rocket
20 grams
Sugar
1 tsp
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Grate the Cheddar cheese. Drain the sweetcorn in a sieve.
c) Halve, peel and thinly slice the red onion.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the onion and sugar (see pantry for amount) to the pan and stir-fry until softened, 4-5 mins.
c) Season with salt and pepper, then remove from the heat.
a) Meanwhile, pop the naans onto a baking tray.
b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.
c) Top with the sweetcorn and onions, then sprinkle over the grated Cheddar.
a) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.
b) Drizzle over the pesto.
a) Share the naanizzas between your plates.
b) Top with a handful of rocket. Finish with a drizzle of oil and pinch of salt.
Enjoy!
3232
kJ
Energy (kJ)
772
kcal
Energy (kcal)
33.5
g
Fat
12.7
g
of which saturates
86.9
g
Carbohydrate
17.6
g
of which sugars
28.2
g
Protein
3.38
g
Salt
with Greek Style Cheese, Sweetcorn, Onions and Rocket
